Roasted citrus combined with fresh juice, ginger, mint and yoghurt for an unforgettable salad
How long will it take?
What’s the serving size?
What do I need?
1 small grapefruit
1 teaspoon black mustard seeds (or yellow for a sweeter, milder option)
1 pinch red pepper flakes
½ teaspoon dried coriander
¼ teaspoon turmeric
½ cup olive oil
Salt and freshly ground pepper
900g beetroot, peeled and cut into 1/2-inch chunks
1 teaspoon grated ginger
1 teaspoon sugar
¼ cup Greek yogurt
2 tablespoons chopped mint
¼ cup pistachios, toasted and chopped
How do I make it?
Preheat the oven to 200°.
Cut the lime and grapefruit in half and juice half of each one, reserving the juice and the unjuiced halves, and discarding the juiced halves.
In a medium bowl, whisk together 1 teaspoon each of grapefruit and lime juice with the mustard seeds, pepper flakes, coriander, turmeric, and 2 tablespoons olive oil. Add a pinch or two of salt and pepper, taste, and adjust.
Throw in the beets, grapefruit half, and lime half and mix until everything is coated.
Transfer the mixture to a rimmed baking sheet and roast until the beets are fork tender, about 30 minutes. Allow to cool.
Make the dressing: Whisk together the reserved fresh grapefruit and lime juices, the juice from the roasted grapefruit and lime halves, the ginger and sugar, along with 2 tablespoons olive oil and a few pinches of salt and pepper.
Transfer the beets to a serving bowl or plate, drizzle in a few tablespoons of dressing, and toss to combine.
Plate, dollop each with some yogurt and sprinkle with mint and pistachios. Serve.